• Facebook
• Instagram
• LinkedIn
• YouTube

• Instagram

Methods

• Starting with the Braised Beef Shin, heat a large thick bottomed pan sear the shin until nicely browned​
• Remove once browned both sides​
• In the same pan, caramelise the vegetables and season with maldon salt​
• In a separate pan caramelise the tomato puree​
• Once vegetables caramelised, add the herbs and cook for a minute.​
• Add the tomato puree and mix​
• Place oxtail back in the pan and add the red wine and cognac then reduce by half​
• Add the stock and bring to the boil​
• Cover with a greaseproof paper cartouche and cook on a low heat for 4 hours (add water if stock reduces below the shin)​
• Once cooked, remove shin and reduce the sauce until thick​
• Pick shin, season and add back 10% of the weight of the sauce
• Roll meat into 60g balls in cling film, ensuring it is round and no crinkles
• To make the pasta, mix flour, salt and olive oil in a blender
• Add all the eggs together with water, and gradually add this to the flour mix
• Take out the dough and knead for 5 minutes, cling film tightly and leave to rest for about 20 mins
• For the spinach puree, blanch the spinach and refresh in the ice immediately
• To assemble the raviolo, roll the pasta thinly and cut into circles.
• Brush sides of 1 piece with egg wash and place braised oxtail ball on top​
• Place other disc of pasta on top and press down on 2 sides before pressing all edges together ensuring it got no air and is round and plump